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   Yes,ít´s the same sort. Long pods and low heat.

  Little bird of Guyana is ripening.       Rocotos in hanging baskets.     at 4h in apple wood smoke. Then in a fermentation jar to make salsa.

https://www.youtube.com/watch?v=ltCbR5C6XTw

@Rairdog; You are on the edge of learning how to ferment your chili/s/veggies. But do not add any water into other vegetable masses than cucumber. If you´re making sauerkraut, the 1-2% coarse sea salt will suck the water from the cabbage and after crushing the cabbage strips and adding salt...

El Angeleno! You really do have a touch on your flamenco stuff! I like this sort of music but I can´t play a note of it.   This one is recorded down in our house basement, all chilis in hydro. The moisture got so high that eventually the plaster fell off from the wall. I received lots of...

 This seems to be a common combination; chilis and the blues. Can you please send me a sample of your stuff?   https://www.youtube.com/watch?v=AFQ2KNyAd3g   https://www.youtube.com/watch?v=0woHgnjRNjw

Here´s some of my own stuff. And yes, blues belongs to finnish mentality. We have several festivals dedicated only for the blues. I´ve played in various bluesbands since 1975 and had a chanceto play with stars like Buddy Guy, Otis Rush and Taj Mahal.   https://www.youtube.com/watch?v=Bs_ZdkrDpkM

@Rairdog; After 3 days you see bubbling. Naturally, but you have to cool it down or you´ll end up with cucumber soup. The fermentation will continue in cool storage but slower. Red currant leaves have no aroma. If you don´t get blackcurrant leaves, use cherry or oak. The difference between...

   Blackcurrant leaves are very aromatic. Rub a leaf and smell the odor.Hard to find replacement. Cherry isn´t as strong but good in use.

   Well I use these leaves just for the taste. The idea comes from Estonia. Of course I forgot that I put in also chili. Normally mildish baccas but also one bucket/season with Naga. Milder sorts that I use are Omnicolor, Aji cristal, Inca red drop and CAP220. The smaller your cucumbers are the...

 Fermenting cucumbers is a bit tricky.  If you´ve ever eaten a russian dinner, there is always fermented salty cucumbers served. I use russian varieties and ferment them when small and solid, max 12 cm long and 4 cm thick.  My recipes include cucumber, brushed and soaked in cold water overnight...

A short picture update from the catastrophe. You shouldn´t make holiday trips longer than 2 days. Fishing in Norway is fun but at Bluesfarm.....     We had to burn bonfires to be able to see in the darkness.     Happy to wake up in the morning to find some elf had brought gifts.     Even the...

Yes, in NFT. The greenhouse is now after a holiday trip full of aphids. Riesen has no damage. This is the worst season so far, it hasn´t been this cold since 1959. Nothing grows normally and the aphids bless the rest.  Only the rocotos thrive decently maybe because they originate from high...

 Nice pods. In Finland we´ve had as lousy weather as you. It´s fine to have something ripe in these conditions. Cajamarca looks a bit weird, to my eye it is too evenly formed. How is the taste? Here´s a pic of mine from 2012;  

  C.annuum Leek. At its best when grilled.       Rocoto Riesen gelb keeps on growing. Now about 3m tall,       Ulupica XL. nice flavoured pods.

  Well, the pods were bought from the marketplace in the town of Santa Natalia in Peru by a tourist couple from Finland. They spread the seeds to finnish chiliheads and the rocoto was named by the town to have some kind  of identification. No access number. Very pleasant Manzano rojo type fruit...

   Any pods yet?    Thank You. I´ll do the same and will follow your glog.  Piace molto!

    Rocoto Riesen Gelb. Hard to spot but there are a couple of pods about  the size of a tennis ball. Still growing.     Rocoto Montufar (Pi585273) likes to grow outside altough it  has been a very cool June so far.     There´s always room for one tiny plant....

 Same interests ; Blues and chilis. not bad at all. They both make you weep sometimes.

  C.prae CAP1487 flowering.